Chris' Recipes

Bon Appetite!

Chicken and Rice Meatloaf

Written By: Chris - Apr• 28•14

This is a comfort food dish to me.  I created it on a cool evening recently by grabbing few simple items out of the fridge.  Back in the day, many home cooked recipes consisted of a pinch of this and a splash of that without defined measures.  It’s really how I’ve always cooked based on ingredients that I had on hand in my fridge and pantry.  The only reason I document today, is for the blog and so that I can remember what I put in something in the event I would like to re-create a dish!  This is very simple, but really flavorful.  If you or your kids are not into peppers, leave them out.  If you like mushrooms, add them!  You can customize your loaf with just about any flavors your family enjoys.  I almost always have caramelized onions in the fridge and this day had some left over peppers too.  Dr. up your store bought pasta sauce by adding some ricotta and enjoy a creamy sauce that was simple to make!



1 Cup White Rice, cooled
1 pound Ground Chicken
1 Cup onion and Peppers, caramelized and cooled
2 Garlic Cloves, pressed
3/4 cup  Parmigiano Reggiano Cheese, shredded
1/3 Cup Montery Jack Cheese, shredded
2 Eggs, slightly beaten
Salt and pepper, to taste
Olive Oil, to prepare baking dish

1/4 Cup Italian Red Sauce
1/2 carton Ricotta Cheese

Preheat the oven to 350 degrees 


In a large mixing bowl, combine the rice with the ground chicken, onions, peppers, garlic, shredded cheeses and eggs. Season with salt and pepper.


Rub baking dish evenly with olive oil and place the mixture into the dish.

IMG_6164 IMG_6170

Spread it evenly and place it into the oven and bake uncovered until the meat is cooked through and golden brown, about 45 minutes to an hour.

IMG_6166 IMG_6167

Combine the prepared pasta sauce with the ricotta cheese and warm over medium heat, stirring frequently until heated through.


Allow the meatloaf to set up for about ten minutes prior to cutting into wedges.  Serve chicken wedges with the sauce and top with fresh grated parmesan cheese.



We enjoyed this along side of a simple salad and sauteed zucchini.  We paired it with this amazing  2012 Chardonnay by CROZE.  Spectacular!




Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

What do you think?